Old-Fashioned Bread-Stuffed Chicken Breasts

Ingredients
•2 medium onions, peeled and finely chopped
•2 garlic cloves, minced
•4 tablespoons unsalted butter
•4 cups bread cubes (about 1/inch), cut from Pain de Mie or brioche
•1 tablespoon chopped fresh green herbs (flat-leaf parsley, chives, dill, tarragon, chervil)
•Coarse kosher salt and freshly ground black pepper to taste
•6 whole chicken breasts, halved and boned, skin left on
•1 cup Herb Butter I , meltedPreparation
Preheat the oven to 350°F. Butter a baking dish large enough to hold the chicken breasts in one layer.

In a large skillet, sauté the onions and garlic in the butter until soft; do not brown. Add the bread cubes; toss well until all the butter is absorbed by the bread and the bread is evenly coated. Stir in the chopped herbs and season well with salt and pepper.

Place each breast half skin side up on a board and trim away any excess fat. Gently loosen the skin from one side of the breast and stuff approximately 1/3 cup of bread filling under the skin. Tuck the skin and meat underneath, forming an even, round shape. Put the stuffed breasts in the prepared baking dish, brush with a bit of melted herb butter, and roast until golden brown, 35 to 40 minutes. Baste occasionally while baking with more herb butter. (Do not overcook or the meat will dry out.) Remove from the oven and serve hot or warm.

Source: http://www.dinnertool.com/recipe/view/16746/Old-Fashioned-Bread-Stuffed-Chicken-Breasts